12 July, 2021
Milk Tart Malva Pudding
This Milk Tart Malva Pudding serves 12 people. Malva Pudding is a firm South African favorite, especially in winter. You can find a basic malva pudding recipe here.
This malva pudding is moist and delicious and is best eaten at room temperature, but you can also eat warm.
How To Make Milk Tart Malva Pudding
You Will Need:
For the custard/milk tart:
500g Vanilla Custard
20 White Marshmallows
1/2 tsp Ground Cinnamon
For the malva pudding:
1 Cup Sugar
3 tsp Apricot Jam
100 ml Milk
4 tsp Butter melted
1 tsp White Vinegar
1 Cup Self-Raising Flour
1 tsp Bicarbonate of Soda
For The Syrup:
100 ml Hot Water
150 ml Cream
- Pour the custard into a large, microwavable bowl.
- Add in the marshmallows and mix the custard and marshmallows together.
- Microwave the mixture on high for 3 minutes and 45 seconds stopping to whisk every 45 seconds.
- Once the marshmallows have melted and the mixture has thickened, add the cinnamon and whisk to combine.
- Allow the custard to cool down.
- Preheat the oven to 180 degrees celsius.
- Grease a 25 x 20cm baking dish with spray n cook or butter.
- In a medium-large bowl beat the eggs and sugar well together until pale, fluffy, and doubled in size (about 5 minutes).
- Add the apricot jam, milk, butter, and vinegar and stir lightly until just combined.
- Sift in the flour and bicarbonate of soda and mix until combined.
- Gently pour the batter into the greased baking dish and bake the pudding for 30 minutes, until golden brown.
While the pudding is baking, heat the cream, sugar, and water in a small saucepan and bring to a boil. Ensure that all of the sugar is dissolved.
Immediately after removing the pudding from the oven, poke holes in it with a skewer or fork and pour the syrup over the pudding.
Once the pudding has come to room temperature, put it in the fridge and allow it to cool for about 20 minutes.
Once the malva pudding is cool to the touch, pour the thickened custard over the pudding.
Smooth the custard out in an even layer.
Dust a light layer of ground cinnamon over the custard and put the pudding in the fridge for an hour or until the custard has set.
Once cooled, remove the milk tard malva pudding from the fridge and cut it into squares.
Serve and enjoy.